Chocolate Swiss Meringue Buttercream

Chocolate swiss meringue buttercream is silky smooth, super light, and tastes like chocolate mousse.

You can make it with dark, milk or white chocolate!

In a clean bowl of a stand mixer, add egg whites and granulated sugar. Balance the bowl over a pot with 1 inch of gently simmering water.

Whisk continuously as the egg whites warm-up and keep whisking until all the sugar has dissolved.

Place the bowl of cooked egg whites in your stand mixer fitted with the whisk attachment and beat on medium-high speed until a meringue with stiff peaks forms.

While the egg whites are beating, melt the chocolate and let it cool down to room temperature.

With the mixer on medium-high speed, feed in a cube of room temperature butter at a time, allowing it to incorporate fully before adding the next cube.

Once the mixture is thick and fluffy, beat in the melted chocolate, salt, and vanilla until thick and fluffy.

Switch to the paddle attachment and beat on low-medium speed for another minute or two to remove some of the larger air bubbles in the buttercream.

Use this frosting for cakes or cupcakes or pipe it onto cookies, brownies, and bars

Store chocolate Swiss meringue buttercream in a covered bowl at room temperature for 1-2 days, as long as the room doesn't get too warm.

See the full recipe on the website!